Can kids get addicted to a vegetable recipe? Yes, if it’s easy cheesy baked zucchini balls.
These little balls are loaded with flavor, crunchy outside and creamy inside. Most important thing, they pass the melted mozzarella sting test! Pull them apart when still warm and a long mozzarella string will keep them together. Kids will giggle at the sight.
Easy recipe perfect to use that awesome summer zucchini. Green or yellow, you choose the color.
Great idea for a quick lunch, appetizer for adults or savory treat for a kids’ party. You choose!
Let’s start grating the zucchini using the large holes of the grater. Do not squeeze the extra water out, simply transfer them in a bowl.
In a skillet add the olive oil and the garlic. Cook at medium heat for 1 min up until the garlic starts getting a golden color. Add the grated zucchini, adjust with salt and cook stirring for 4-5 min up until the zucchini will release their water and it will be absorbed. Turn the heat off and let cool down for 5 minutes.
Transfer the zucchini in a bowl. Add breadcrumbs, the egg, the mozzarella, grated Parmesan cheese and basil leaves roughly chopped. Mix well to combine the ingredients.
With your hands create small balls with 1 tablespoon of the zucchini mix. In a bowl add 1/2 cup of breadcrumbs and coat the zucchini balls. Place them on a baking sheet lined with parchment paper. Keep going to use all the zucchini mix. You should obtain 16 zucchini balls.
Refrigerate for 30 minutes to get the zucchini balls firm and compact. Baking them after refrigeration will also help getting a crispy crust. Remove the tray from the fridge and drizzle 3 Tbsp of olive oil on top before baking in preheated oven to 400F for 15 min. Add 5 extra minutes in broil or grill mode. Remove from the oven, let the zucchini ball cool down for 5 min and serve warm.
EGG FREE RECIPE?
If you have any egg allergy in the family and you would like to try the egg free version simply substitute the one egg with 1 Tbsp flex seeds meal mixed with 3 Tbsp water. You can also substitute the one egg with 1 Tbsp chia seeds mixed with 3 Tbsp water.
PICKY EATERS TRICK: SWITCH THE GREEN WITH YELLOW
Kids are not color blind and sometimes green can be a suspect color. I totally understand. To introduce the taste of zucchini in your kids’ diet you can use for this recipe the yellow summer squash. The result will be exactly the same and the color will be yellowish beige, out of any suspect 🙂
Once your kid will start liking the recipe I would suggest to switch from the yellow zucchini to the green ones. You can slowly increase the proportions and be open about it with your little one.
READY TO FREEZE?
This is a great recipe to freeze!
You can either freeze the zucchini balls before baking them or after. Same timing: for up to 3 months in the freezer. To thaw them from uncooked simply place them in the oven and bake for 15min +5 broil . To thaw them from cooked you can either microwave 4-5 of them for 1-2 min or reheat them in the oven to 350F for 10 min. If you have an air fryer, that works too!
HOW TO STORE LEFTOVERS
Store any cooked leftovers in the refrigerator in an airtight container for up to 3 days.
MY OVEN IS BROKEN…
It happens. Or the weather is so hot outside that you simply do not want to heat the house up.
You can cook the zucchini balls on the stove. Drizzle some olive oil in the skillet and cook for 3-4 min on each side.
CAN THE RECIPE BECOME GF?
If you need the recipe to become gluten free you can substitute the breadcrumbs with rice breadcrumbs or with almond meal. Almond meal will not get you the crunchy crust but will add a lovely nutty taste to the recipe.
DO YOU HAVE MORE ZUCCHINI TO USE? CHECK OUT THESE OTHER ZUCCHINI RECIPES!
- Zucchini pesto pasta
- Pineapple Zucchini Coconut Muffins
- Zucchini pasta with feta
- Quinoa zucchini chickpea salad
- Egg free zucchini turkey meatballs
- Zucchini white beans Mac and cheese
- Stuffed zucchini with beef and cauliflower
- Baked zucchini tortillas
- Roasted zucchini with paprika baby puree
- Zucchini vanilla birthday cake
- Zucchini beef lasagna
- Zucchini avocado carrots savory muffins
- Zucchini brownies plant based flourless dairy free
- Tofu zucchini peas millet fritters
- Zucchini pistachio pasta
- Chicken asparagus zucchini meatballs
- Oat zucchini blueberry apple pancakes
- Banana zucchini plums baby puffs
- Chicken zucchini skull meatballs
- Zucchini flower tart
- 2 medium zucchini
- 1 1/2 cup mozzarella cut in small cubes (200gr)
- 1 medium egg
- 3 Tbsp grated parmesan cheese
- 6 Tbsp breadcrumbs + 1/2 cup for coating
- 8 basil leaves, roughly chopped
- 1 clove garlic, minced
- 2 Tbsp olive oil + 3 Tbsp to drizzle on top
- 1/4 tsp sea salt
Grate the zucchini using the large holes of the grater. Do not squeeze the extra water out, simply transfer them in a bowl.
In a skillet add the olive oil and the garlic. Cook at medium heat for 1 min. Add the grated zucchini, adjust with salt and cook stirring for 4-5 min. Turn the heat off and let cool down for 5 minutes.
Transfer the zucchini in a bowl and add breadcrumbs, egg, mozzarella, Parmesan cheese and basil leaves. Mix well.
With your hands create small balls with 1 tablespoon of the zucchini mix. In a bowl add 1/2 cup of breadcrumbs and coat the zucchini balls. Place them on a baking sheet lined with parchment paper. Use all the zucchini mix. You should obtain 16 zucchini balls.
Refrigerate for 30 minutes. Remove from the fridge and drizzle 3 Tbsp of olive oil on top and bake in preheated oven to 400F for 15 min. Add 5 extra minutes in broil or grill mode. Remove from the oven, let the zucchini ball cool down for 5 min and serve warm.